4th of July 

This 4th of July night I wanted to try a different twist on the regular burger, ribs and hotdog fare. I made these Hawaiian Chicken Kebabs a few weeks ago and my family really enjoyed them. I still had the sauces in the fridge and most of the ingredients on hand. The menu tonight was Hawaiian Macaroni Salad, Pineapple Fried Rice and Hawaiian Chicken Kebobs. I have to let you know upfront that I never measure ingredients and never write anything down when I cook. If friends ever ask I usually just name off the ingredients which I guess is frustrating. But hopefully now that I’m blogging and including photos that will help:). The macaroni salad ingredients were cooked elbow macaroni, milk, mayonnaise, salt, pepper, grated carrots, minced yellow onions, maple syrup and apple cider vinegar. The trick is the coat the pasta with the vinegar as soon as you drain it. The heat helps absorb it and keeps the dish tangy. Also make it a day ahead and add a bit more mayonnaise right before you serve it. Some people add ham or celery, I didn’t tonight. 

The Pineapple Fried Rice was my basic fried rice except I added diced ham, pineapple chunks, coconut oil, and served it in a pineapple. I love the way it looked on the table. It definitely gave it a wow factor. The hint of pineapple and coconut oil gave it an island taste. Along with the above ingredients, I basically sauté the ham with ghee, vegetable oil, an egg, dehydrated onions, fresh garlic, salt, pepper, add cooked rice, toss in frozen veggies and then pour on some low sodium soy sauce to taste. It’s super easy to put together.

The Hawaiian Chicken kebabs was a recipe I saw on my FB feed. I bought the sauces at Kroger. You basically do a 1:1 ratio and marinate your chicken overnight. Then using the same marinade, add a bit of coconut oil to some bell peppers, red onion and fresh pineapple. Assemble and grill them until fully cooked. I always cut my meat or poultry very small when I grill kebabs because I want to make sure they cook evenly.    Everyone enjoyed it and took leftovers home. I hope everyone had a fun and safe 4th holiday!

One Comment Add yours

  1. Edith Stagnaro says:

    Love the idea of cooking without measuring- satisfies the personal tastes of the next cook to try your recipes! Going to give the macaroni salad a try today and the baking sheet pan recipes a try at the end of the week! Looking forward to more recipes!


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